The utility model discloses a formulation of making yoghurt with carrot and mango jam as a product and enhance an existing homemade yoghurt processing techniques. The product is made from 81.06 pcnt low-fat fresh milk, 4.33 pcnt plain yoghurt, 1.75 pcnt skim milk, 0.28 pcnt unflavored gelatin, 9.43 pcnt carrot jam, 3.14 pcnt mango jam. The mix of essential nutrients found in dairy foods, including calcium and protein, appears to improve the bodys ability to mobilize and burn fat (Melanson,et.al.,2004).
